Double-Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Vitaly Paley's grown-up version of a Reese's Peanut Butter Cup.
Creamy Peanut Butter Pie
This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors.
Red Curry Peanut Noodles
Whole-wheat spaghetti is one of Melissa Rubel Jacobson's favorite pastas because it is a good source of fiber and has an appealing chewiness. Here, she updates sesame noodles, a Chinese take-out classic, by giving the peanut sauce a hit of fiery red curry paste.
Chicken Burgers with Spicy Peanut Sauce
Steamed Snapper with Tangy Peanut Sauce
To make this deeply nut-flavored sauce, Andrew Carmellini cooks peanut butter with garlic, ginger and lemongrass, then punches it up with Sriracha hot sauce. It's not the only accompaniment to the snapper, though: He also serves the fillets with the cooking juices, flavored with lime juice, peanut oil and a little pungent fish sauce.
Lamb Chops with Spicy Thai Peanut Sauce
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.
Peanut Butter Crunch French Toast
This decadent version of French toast is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. Grace Parisi adapted the recipe to make it easier and cheaper.
Peanut Butter Pound Cake S'mores
In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.
Beef Burgers with Peanut-Chipotle Barbecue Sauce
Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile–ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Crunchy Peanut Butter Cookies
Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.
Peanut Butter Cookie Moon Pies
Gluten-free peanut butter cookies can be sandwiched with marshmallow cream and dipped in melted chocolate. For a less-sweet moon pie, dip the cookies in dark chocolate instead of milk.
This African dish is quick and easy. Peanut butter gives the stew a rich flavor.
Silky Chocolate Mousse with Peanut Butter Crunch
Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. She tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.
Spicy Peanut Sauce
With just a few pantry ingredients and a blender, homemade peanut sauce is a snap to make.
Spicy Soba Noodle Salad with Thai-Style Peanut Dressing
This is Sarah Simmons’s completely inauthentic take on Chinese peanut noodles. Made with soba noodles and Thai pantry staples (red curry paste, coconut milk, chile and cilantro), it’s lighter, brighter and spicier than the original.
Banana Custard-Stuffed Peanut Butter Cupcakes
These stuffed, gluten-free cupcakes are completely over-the-top but well worth the effort.
Chocolate-Peanut Butter Moon Pies
Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Rebekah Turshen, models hers on the classic, but also on the excellently named Goo-Goo Clusters, a peanut candy invented in Nashville in 1912. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.